Tired of the hot dog days of summer? This Limber de Mango is a simple Mango Ice treat made with mangos, half-and-half, water, and dark brown sugar. For the adults, add a splash of spiced rum.
The hardest part of this Puerto Rican recipe is the wait. Argh, matey! To get the fluffiest texture, mix the ice more than once while it’s freezing. You can also garnish with grated coconut and a fresh mango slice.
There are numerous variations, so it can also be prepared with coconut, lemon, mango, Piña Coladas, pineapple, or raspberries.
So put on some Latin music, crawl into your hammock, relax with a cold cup of Limber de Mango, and enjoy the flavor of Puerto Rico.
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Limber de Mango ~ Mango Ice
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- 2 cups mangoes peeled and cubed ~ approximately 2 mangoes
- 2 cups half-and-half
- ½ cup water
- 2 tbsp brown sugar
- 4 tbsp spiced rum
- mango slices
- grated coconut
- Combine mangoes, half-and-half, water, brown sugar, and spiced rum in a blender or food processor. Blend on high for 30 seconds.
- Pour into ice trays or any small cups, mini bowls, cupcake pan or popsicle molds. Allow to freeze until solid.
More in the Limber Family
History of the Limber
On May 21, 1927, Charles A. Lindbergh completed the first solo, nonstop transatlantic flight in history, flying his Spirit of St. Louis from Long Island, New York, to Paris, France.
He toured 16 Latin American countries between December 13, 1927, and February 8, 1928. Dubbed the “Good Will Tour”, it included stops in Mexico, Guatemala, British Honduras, Salvador, Honduras, Nicaragua, Costa Rica, Panama, the Canal Zone, Colombia, Venezuela, St. Thomas, Puerto Rico, the Dominican Republic, Haiti, and Cuba, covering 9,390 miles in just over 116 hours of flight time.
When Charles Lindbergh landed in Puerto Rico, the locals offered him a cup of frozen fruit juice. The delicious treat was named in his honor. Limbers can be found at numerous roadside fruit stands and gas stations throughout Puerto Rico.
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